35 minutes
Prep Time
2 hours
Cook Time
6
Number of Servings
2 1/4 cups
Serving Size
What to do:
- Season beef with salt and pepper. In a large pot over medium-high heat, brown half the beef in 1 tbsp oil, about 3 minutes per side; transfer to a bowl. Repeat with remaining beef and oil.
- Add onion, carrots, and celery to the pot; cook for 4 minutes until softened. Stir in tomato paste and cook for 1 minute. Add beer and thyme, scraping up browned bits, and cook for 2 minutes to reduce slightly.
- Return beef to the pot with broth; bring to a boil. Reduce heat, cover, and simmer for 1 hour 10 minutes until beef is mostly tender.
- Add potatoes, cover, and cook 15–20 minutes more. Mix cornstarch with cold water, add to pot, and cook on high, stirring, until thickened, about 2 minutes. Remove from heat and stir in parsley. Garnish if desired.
Enable Cooking Mode ?
Irish Beef Stew
This Irish beef stew is simmered to perfection with tender meat, root veggies, and rich broth, bringing comfort and luck to each bite!
Nutrition Facts
What you will need:
-
2 ¼ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
-
¾ teaspoon salt
-
½ teaspoon ground pepper
-
2 tablespoons canola oil, divided
-
1 small yellow onion, chopped
-
3 medium carrots, diagonally sliced into 1-inch pieces
-
3 stalks celery, cut into 1-inch pieces
-
1 tablespoon tomato paste, unsalted
-
1 (12 fluid ounce) bottle stout beer (such as Guinness)
-
2 teaspoons chopped fresh thyme
-
4 cups low-sodium beef broth
-
1 ½ pounds baby Yukon Gold potatoes, halved
-
2 tablespoons cornstarch
-
2 tablespoons cold water
-
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
